With the holidays fast approaching and all this snow starting to fly around, my thoughts are drifting to warmer places. The warm sands of eastern Australia, summer days spent sitting on a patio with a refreshing juicy cocktail in hand or a Belgian beer with an orange wedge thrown in it. Snap back to reality. The thermometer is reading in the negatives day in and day out and with the shortening of the days, finding time to do things like sneak in a surf after dinner are near impossible. That being said, it’s the perfect time to look at the bar in a slightly different way; crafting heavier cocktails that warm the soul and evoke memories of holidays past. So, today I am officially saying hello to the onslaught of Winter on the right coast with a libation that’s perfect for sipping while cozying up by a fire; the Porto Cognac Flip.
A flip is a classic drink that consists of liquor, sugar and an egg. The first bar book to mention the flip is Jerry Thomas’ the Bon Vivant’s Companion. Often considered the grand daddy of american mixology, I think Jerry would be proud. Simple ingredients – Jost Port, Courvoisier V.S. Cognac, superfine sugar, and egg – come together to produce a rich and creamy cocktail much like eggnog minus the cream. Whether you’re cozying up by the fire or hosting friends over the holidays, it’s the perfect drink to get you through the cold, dark days of Winter.
- 1 oz Port
- 1 oz Cognac
- 1 barspoon (teaspoon) superfine sugar
- 1 egg
- nutmeg garnish
- In a shaker add the port, cognac, sugar, and egg.
- Dry shake (without ice) till all ingredients are well incorporated.
- Add ice and shake again until shaker is frosted over.
- Strain into a chilled coupe glass.
- Grate whole nutmeg for garnish.
- A dry shake is used to emulsify the egg as it will incorporate better at a warmer temperature.